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Bombay-Style Potatoes with Lemon and Yoghurt

Spiced potatoes sautéed with garlic, turmeric, and tomatoes, served with fresh coriander and a dollop of Greek-style yoghurt.

VegetarianHealthyQuickPotatoesIndian-Style

Estimated Nutrition

Per Serving Total
Calories 485.6 kcals 485.6 kcals
Carbohydrates 62.8 grams 62.8 grams
Fat 23.2 grams 23.2 grams
Protein 10.4 grams 10.4 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Purée
Dairy
15
ml
Greek-Style Yoghurt
for serving
Fruits
0.5
piece
Lemon
cut into wedges
NutsSeeds
0.5
tsp
Coriander Seeds
1.25
ml
Medium Curry Powder
1.25
ml
Ground Turmeric
1
clove
Garlic
chopped
1
handful
Fresh Coriander
chopped
OilsFats
15
ml
Olive Oil
5
ml
Olive Oil
to drizzle
Vegetables
250
g
Potato
large, peeled and cut into cubes
2
piece
Tomatoes
chopped

Steps

  • Heat 15ml of olive oil in a saucepan and fry the spices and garlic for 2 minutes.
  • Add the potato cubes, cover, and cook for 5 minutes while stirring occasionally.
  • Add tomato purée, lemon wedges, and chopped tomatoes then cook for 10 minutes until potatoes are tender.
  • Stir in the fresh coriander.
  • Transfer to a bowl and top with yoghurt and a drizzle of olive oil.